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Matcha Mousse Cake

Prep Time:1 hour 10 minutes
Cooking Time:35 minutes
Serves:12

I could hear my El Blanco white chocolate cheering when I came back from Tokyo with lots of matcha.
This is quite simply a match made in heaven.

Ingredients

White chocolate and Matcha Cloud Forest cake

250g Willie’s Cacao El Blanco white chocolate

150g unsalted butter

20g matcha in a ½ teaspoon hot water

75g raw cane sugar

6 eggs

100g ground almonds

White chocolate mousse

150g Willie’s Cacao El Blanco white chocolate

250g double cream

3 eggs

Matcha mousse

150g Willie’s Cacao El Blanco white chocolate

250g double cream

3 eggs

20g matcha for the mousse and 10g to decorate

1 tablespoon of hot water

Equipment

Equipment: 25cm springform cake tin and baking paper

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Method

Method to make the White chocolate and Matcha Cloud Forest cake

Preheat the oven to 170°C. Lightly grease, then line the base and sides of the cake tin with baking paper so it comes right up to the top of the tin.

Beat the eggs with the sugar until doubled in size.

Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot.

When the chocolate is melted add the butter and stir until melted.

Carefully fold in the ground almonds until evenly mixed through.

Gently fold half the egg mixture into the chocolate, then fold in the other half.

Tip the mixture into the prepared cake tin up to about 2 cm deep.

Bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean.

Remove from the oven and leave in the tin, on a wire rack, to cool.

To make the White chocolate Mousse.

Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot. Set aside to cool a little while you beat the cream.

Lightly beat the cream and fold 2 table spoons of it into the chocolate to loosen it.

Beat the egg yolks until pale in colour then fold them into the chocolate, followed by the rest of the cream.

Beat the egg whites so they form soft peaks, then fold these into the rest of the mixture.

Put the whole mixture on top of the cooled cake so it is about 2 cm deep, then put it in the fridge to set for about half an hour.


To make the Matcha  Mousse
Melt the chocolate in a bowl over hot water, stirring constantly and making sure the bowl does not touch the water and does not get too hot.
Set aside to cool a little while you beat the cream.

Lightly beat the cream and fold 2 table spoons of it into the chocolate to loosen it.
Beat the egg yolks until pale in colour then fold them into the chocolate.

Stir 20g of matcha into 1 tablespoon of hot water until it is all dissolved, then fold this into the chocolate followed by the rest of the cream.

Beat the egg whites so they form soft peaks, then fold these into the rest of the mixture.

Check the white chocolate mousse layer is set then put this in on top so it is also about 2 cm deep. Return to the fridge to set for about half an hour.

When it is set, and you are ready to serve it, remove from the tin and decorate by sieving matcha powder evenly over the whole of the top to create a beautiful bright green carpet.

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